Level - House Coffee

A signature of RTC, Inzovu has become a benchmark for quality in Rwanda over the last decade. Each season, the lab team curates and blends the standout lots, showcasing the best of the harvest.

While coffee grows throughout Rwanda, production is especially concentrated near Lake Kivu and the Southern Province. Naturally processed coffees are rare—permitted only under specific conditions during the dry tail-end of the harvest.

This lot brings together coffees from four distinguished washing stations—Gitwe, Horizon Supreme, Mwito, and Rugamba—resulting in a blend with layered complexity.

Cherries are hand-delivered to the washing stations, sorted by quality, and floated to remove defects. Drying takes place on raised beds over 20 days, carefully managed to ensure consistency. The result is a sweet, fruit-forward cup that captures Rwanda’s vibrancy with clarity and finesse.

Expect notes of Plum, 70% Chocolate and Honey

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-10 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 10). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.